1 Rotisserie Chicken or 4-6 cooked chicken breasts, bones and skin removed
36-48 corn tortillas, depending on how many people you plan to feed (if you can find blue corn tortillas it’s even better!)
1 sweet yellow onion, finely chopped
4 T. cooking oil, divided
4-6 garlic cloves, to your taste, minced
1/2 cup to 1 cup or more roasted diced green chile, depending on how spicy you like your enchiladas
Half and half
Salt and pepper
2-4 cups shredded cheese: cheddar, Colby, Monterey Jack, or a mixture
Preheat oven to 325ºF. Chop boned and skinned chicken into 3/4 inch pieces. Sauté onion in 2 T. oil until translucent, add garlic and sauté one minute more. Add 1/2 cup of chicken broth or more, depending on volume of chicken. You want the mixture thoroughly moist, but not soupy Add salt and pepper to taste, and green chile until desired heat level is reached. (Remember that adding tortillas, cheese, and sour cream will dilute the heat level.) Stir chicken mixture to combine, but do not cook further.
Coat bottom of cooking pan with remaining 2 T. cooking oil. You may need additional oil if you are using a large pan. Add about 1/4 c. half and half, or enough to make a thin layer on the bottom of the pan. Shingle 1/3 or 1/4 of your tortillas on the bottom of the pan, depending on size of pan and number of desired servings. Put 1/2 or 1/3 of chicken-chile mixture on top of tortillas, depending on whether you want 3 or 4 layers. Continue with tortillas, half and half and chicken until you use all of the chicken mixture. Pour enough half and half over the top to moisten the tortillas. Spread a 1/2 inch layer of sour cream over the top, and then cover top with a nice thick layer of cheese. If in doubt, use more rather than less or both sour cream and cheese. Cover pan with foil and cook for 35 minutes. Uncover casserole and check to make sure that cheese is melted and center of casserole is hot. Raise oven temperature to 350ºF and cook until cheese bubbles and is very slightly browned, about 10 minutes. Allow to rest for at least 15 minutes before serving.